GRILLED VEGETABLES WITHOUT MEAT/SEAFOOD
Grilled Vegetables on Skewers
10 eggplant cubes, 1 1/2 inch size
6 cherry tomatoes
6 chunks yellow summer squash or zucchini, 1 inch size
1 T. light vegetable oil
salt and pepper to taste
Alternately thread vegetables on metal skewers. Brush lightly with oil.
Place on grill about 3 inches from heating source. Grill 3 to 5 minutes per
side, turning once until lightly browned and fork tender. Sprinkle with salt
and pepper. Serves 2.
Grilled Asparagus and New Potatoes
1 pound small red potatoes, scrubbed, quartered
1/4 c. water
1/4 c. French's Napa Valley Style Dijon mustard
3 t. extra virgin olive oil
3 T. fresh dill weed, minced
3 T. lemon juice
1 pound asparagus, washed, trimmed
Place potatoes and water in microwave-safe dish. Microwave, covered, 8
minutes until potatoes are crisp-tender, rearranging once. Drain water. In
separate small bowl, combine mustard, oil, dill weed and lemon juice. Brush
on vegetables. Place vegetables in grilling basket. Grill over medium-high
heat for 8 minutes, until tender, basting often with mustard mixture. Place
vegetables on serving plate. Drizzle a little sauce on vegetables and serve the
remainder of sauce on the side. Serves 4.
Mediterranean Couscous Salad with Grilled Vegetables
1 small eggplant, peeled
1 small zucchini, peeled
1 small yellow squash, peeled
1 medium red onion, cut into 6 slices
6 T. extra virgin olive oil
3 c. dry couscous
6 T. lemon juice
1 c. or 4 oz. Feta cheese, crumbled
1 pint cherry tomatoes, halved
2 T. basil, cut into strips
Prepare grill. Cut eggplant and squashes lengthwise into 1/4 inch thick
strips. Brush eggplant, squash and onions with 2 T. extra virgin olive oil.
Place crosswise on grill. cover and grill over direct heat 1 to 2 minutes on
each side. Place couscous in a pan. Add enough water to cover by 2 inches.
Bring to a boil. Reduce heat and simmer, covered, until tender, about 10
minutes. Drain and place in large bowl. Combine lemon juice and remaining
extra virgin olive oil. Whisk well. Pour over couscous. Add cheese, tomatoes,
basil and grilled vegetables. Toss well. Makes about 10 c. Serves 8 to 10.
EZ Marinated Grilled Vegetables
To make marinade:
1 zip gallon or jumbo bag
3/4 c. extra virgin olive oil
1/2 t. dried rosemary
1/2 t. dried basil
1 T. garlic, minced
1/4 c. red wine vinegar
1/2 t. dried thyme
1/2 t. dried oregano
For vegetables:
2 pounds of your favorite fresh veggies, cut into bite size pieces
Add all marinade ingredients to bag. Zip shut and shake well to combine.
Add vegetables to bag. Zip shut and shake well to coat. Refrigerate for at least
2 hours or over night if preferred, turning bag once or twice. When ready to
grill: Place vegetables in pan, reserving marinade. Grill the vegetables in pan or
on grill rack until tender, turning once or twice and brushing with reserved
marinade. Cooking time will vary depending on the vegetables.
Fresh Beets with Lemon Dill Butter
8 fresh, whole, medium-size beets, ends cut off, peeled.
3 T. unsalted butter
1 T. fresh lemon juice
1 1/2 t. fresh dill, chopped
Place large piece of aluminum foil on grill or hot coals. Place beets on
foil. Bring edges up to form a bowl. Melt butter. Stir lemon juice and dill
into butter. Drizzle over beets. Grill for about 45 minutes, turning
frequently, or until beets are tender.
Grilled New Potatoes with Herb Vinaigrette
2 pounds small red potatoes
1/4 c. extra virgin olive oil
Put the potatoes in a pot of cold water. Bring to a boil over high heat.
Reduce the heat to medium. Simmer until tender but still firm, about 5
minutes or until a paring knife inserted in the center meets with some
resistance. Heat the grill to medium heat. Brush the potatoes with the oil.
Place the potatoes on the grill, cut side down, and cook until lightly golden
brown, 3 to 4 minutes. Turn the potatoes over. Continuegrilling until just
cooked through, about 3 minutes more. Remove potatoes to a large shallow
bowl. Add the vinaigrette (recipe below). Stir gently to coat potatoes with
the vinaigrette. Garnish with fresh herbs. Serves 4.
To make Roasted Garlic, Mustard, and Herb Vinaigrette:
8 cloves of roasted garlic
1/4 c. white wine vinegar
2 tsp. Dijon mustard
2/3 c. extra virgin olive oil
1/4 c. fresh flat-leaf parsley leaves or fresh basil, or a combination of
both, plus more for garnish.
Put garlic, vinegar, mustard in a blender and blend until smooth. With
the motor running, slowly add the oil and blend until emulsified. Add the
herbs and blend a few seconds just to incorporate. Makes about 1 1/3 c.